Butterscotch Blondies

Name: Butterscotch Blondies
Yield: 24 servings (serving size: 2 squares)
Ingredients: 2 cups all-purpose flour (about 9 ounces); 2 ½ cups firmly packed light brown sugar; 2 teaspoons baking powder; ½ teaspoon salt; 10 tablespoons unsalted butter; ¾ cup egg substitute; Cooking spray

9 Ratings
8 Reviews

We wanted just enough salt to heighten the flavor, so we opted for unsalted butter. Browning the butter deepens its flavor and, when combined with brown sugar, creates the butterscotch taste.

By Lorrie Hulston Corvin

Recipe by Cooking Light January 2007

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

24 servings (serving size: 2 squares)

Nutrition Info

Ingredients

2 cups all-purpose flour (about 9 ounces)
2 ½ cups firmly packed light brown sugar
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons unsalted butter
¾ cup egg substitute
Cooking spray

Directions

Step 1
Preheat oven to 350°.

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Step 2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl.
Step 3
Place butter in a small skillet over medium heat. Cook for 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool for 10 minutes. Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 48 squares.

Nutrition Facts

Per Serving:

170 calories; calories from fat 25%; fat 4.8g; saturated fat 3g; mono fat 1.2g; poly fat 0.2g; protein 1.9g; carbohydrates 30.5g; fiber 0.3g; cholesterol 13mg; iron 1.1mg; sodium 108mg; calcium 45mg.

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reesai

09/07/2013

My go to quick dessert recipe. I use whole eggs instead of egg substitute instead (its usually what I have around the house).

woodwardj

12/20/2010

This is my favorite blondie recipe. I've been making this since the recipe was shown in Jan. 2007. I use 3 whole eggs in place of the egg substitute and I add fresh cranberries.

9167111

10/26/2010

The Egg Replacer gives a chalk taste.

Sarita322

10/11/2010

Ok, the blondie did taste good but the calorie to portion ration was not worth it if you're doing weight watchers...i mean the true serving size is like half and inch by half an inch!

love2eat2live

10/10/2010

wow! my husband i loved loved these. the texture was perfectly dense. the only adjustments i made was i used 3 room temp eggs since i didn't have any egg substitute and i used 2 extra tbs of butter ( i know not light) but the end result was fantastic

mrkeith

09/12/2010

Love this recipe. I've made is multiple times and it's always a hit, except I add white chocolate chunks and walnuts to the recipes.

RachBob

09/12/2010

I've always enjoyed making this recipe...the best part is telling people that it is a "healthy" version since it tastes so good! I even add butterscotch and chocolate chips if I am feeling sinful.

TMorgan

08/08/2010

I didn't think these were anything special. They definitely taste better the next day. Eaten warm, they tasted very eggy.

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Butterscotch Blondies

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (8)

All Reviews for Butterscotch Blondies

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Butterscotch Blondies

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (8)

All Reviews for Butterscotch Blondies